Characterization of Lactobacillus zeae as probiotic and starter culture for tamarillo fermented product

Investigation of lactic acid bacterial profiles in commercial rice wine and their effect on metabolites during low-temperature storage

“…The notified probiotic species in Korea, Lactobacillus helveticus and Lactobacillus plantarum , were detected in makgeolli samples in the present study. In addition, some strains of Enterococcus casseliflavus, Tetragenococcus halophilus, Lactobacillus delbrueckii, Lactobacillus paraplantarum, Lactobacillus zeae, Pediococcus acidilactici, Leuconostoc mesenteroides, Weissella hellenica, Weissella paramesenteroides , and Lactococcus garvieae , which were detected in this study, have been reported to possess probiotic potential ( Ayyash et al, 2020 , Barigela and Bhukya, 2021 , Huang et al, 2021 , Inayah et al, 2022 , Kim et al, 2022 , Pabari et al, 2020 , Panthee et al, 2019 , Safari et al, 2016 , Son et al, 2018 ). These species collectively accounted for 4.65% of the relative abundance of the makgeolli microbiome, and a total cell number of 7.15 log CFU per bottle of makgeolli.…”

Recent advances of fermented fruits: A review on strains, fermentation strategies, and functional activities

“…Simultaneously, lactic acid and other organic acids were produced, which could lower the pH of the environment, discourage the growth of harmful microorganisms, and give fermented fruits special flavor and texture. Lactobacillus plantarum ( Zhao et al, 2021 ), Lactobacillus casei ( Bancalari, Castellone, Bottari, & Gatti, 2020 ), Lactobacillus helveticus ( Bancalari et al, 2020 ), Lactobacillus zeae ( Inayah, Wibowo, Julianti, & Suciati, 2022 ), Lactobacillus bulgaricus ( Oberg, McMahon, Culumber, McAuliffe, & Oberg, 2022 ), Lactobacillus paracasei ( Garcia et al, 2018 ), Lactobacillus rhamnosus ( Lu, Tan, Chen, & Liu, 2018 ), and Lactobacillus acidophilus ( da Silva et al, 2021 ) are the commonly used Lactobacilli in fruit fermentation. Although different Lactobacilli play different roles in the fermentation process, their main roles include producing beneficial metabolites such as lactic acid, vitamins, amino acids, polyphenols, etc., lowering the pH value of products to inhibit the growth of harmful microorganisms, prolonging the shelf-life, and improving the texture.…”

Journey of the Probiotic Bacteria: Survival of the Fittest

“…Therefore, resistance to lysozyme has become a promising criterion for the selection of new probiotic strains [ 220 ], although this may to some extent diminish the immunogenic potential of the probiotic. For example, Inayah et al [ 221 ] reported the screening and selection of strains with probiotic potential of L. acidophilus resisted 100 mg/L of lysozyme under simulated salivary conditions. In addition to saliva, lysozyme is also found in blood, liver, tears, urine, milk, on mucosal surfaces, and in the gastric juices of mammals [ 212 ].…”